Pork Cantonese
Experience the bold, savory flavors of Pork Cantonese, a quintessential stir-fry dish that captures the essence of Chinese cuisine. Tender strips of marinated pork loin are stir-fried to perfection and paired with vibrant bell peppers, onions, and an aromatic blend of garlic and ginger. The dish is brought to life with a glossy, umami-rich sauce made from soy sauce, hoisin, oyster sauce, and a hint of sesame oil, ensuring every bite bursts with flavor. Quick to prepare and ready in under an hour, this dish is ideal for busy weeknights or as a showstopper at your next dinner gathering. Serve it steaming hot with jasmine rice for a restaurant-quality meal in the comfort of your own kitchen.
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Recipe Information
Ingredients
- 500 grams pork loin
- 4 tablespoons soy sauce
- 2 tablespoons cornstarch
- 4 tablespoons vegetable oil
- 2 medium bell peppers (red and green)
- 1 medium onion
- 3 cloves garlic
- 1 tablespoon ginger
- 2 tablespoons hoisin sauce
- 2 tablespoons oyster sauce
- 1 cup chicken broth
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 2 stalks green onions
- 0.5 teaspoon white pepper
- 0.5 teaspoon salt
Instructions
Slice the pork loin into thin strips and place in a bowl. Add 2 tablespoons of soy sauce and 1 tablespoon of cornstarch. Mix well to coat evenly, then let marinate for 15 minutes.
While the pork marinates, prepare the vegetables. Slice the bell peppers and onion into thin strips, mince the garlic, and grate the ginger.
In a small bowl, mix the remaining 2 tablespoons of soy sauce, hoisin sauce, oyster sauce, chicken broth, sugar, sesame oil, white pepper, and the remaining 1 tablespoon of cornstarch. Set aside.
Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat. Add the marinated pork and stir-fry until just browned, about 3-4 minutes. Remove the pork from the wok and set aside.
Add the remaining 2 tablespoons of vegetable oil to the wok. Stir-fry the garlic and ginger for 30 seconds until fragrant.
Add the sliced onions and bell peppers to the wok. Stir-fry for 3-5 minutes until the vegetables are tender but still crisp.
Return the cooked pork to the wok and mix with the vegetables.
Pour the sauce mixture into the wok and cook for 2-3 minutes, stirring constantly, until the sauce thickens and evenly coats the pork and vegetables.
Taste and adjust the seasoning with salt if needed.
Garnish with chopped green onions and serve hot with steamed jasmine rice.
Nutrition Facts
Calories |
2046 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.8 g | 160% | |
| Saturated Fat | 32.8 g | 164% | |
| Polyunsaturated Fat | 34.3 g | ||
| Cholesterol | 396 mg | 132% | |
| Sodium | 5763 mg | 251% | |
| Total Carbohydrate | 77.0 g | 28% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 31.8 g | ||
| Protein | 151.4 g | 303% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 253 mg | 19% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 3512 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
